Roasted French Onion - Onion

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

My mother gave me this recipe. She states she saw it on a cooking show. I decided to give it a try and fell in love with it. I love onions any way -- roasted, carmelized and even fresh. I am giving her credit and putting it here for others to enjoy!

Ingredients Nutrition


  1. Cut the ends off the onion, just enough that it will rest flat on its root end.
  2. Peel off outer dry layers.
  3. Cut into wedges leaving the root end intact.
  4. Place on a square of heavy foil.
  5. Top with boullion and butter.
  6. Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.
  7. Bake at 350 for 45 min to 1 hour.
  8. Remove from foil into a serving bowl and top with cheese while HOT.
  9. Enjoy with a piece of crusty french bread.


Most Helpful

All I can say is YUM! If I could rate it a 6, I would! I took Grease's advice the first time I made them and microwaved them for a bit (5 min in a container) and then buttered/seasoned and tossed them in the oven for 30 minutes. Can out great - realized I didn't have the right cheese so I subbed colby/jack which was fine (see pic above). Then the next day (today) when I was dying to have them again, I took some advice a friend at work gave me. She said to do the whole thing in the microwave (put it in a bowl with a plate set on top for a slightly vented seal). It actually worked great! So I microwave it for 10 minutes - top it with Kraft’s Italian blend and microwave it another minute or two and OH MY! Wonderful! (See the other picture above.) Thanks for sharing this one - it's an instant favorite – one I enjoyed almost daily for the first couple weeks after first trying it! Couldn’t get enough!

Meghan Williams November 25, 2005

The flavor is superb, I did fix my alittle different since I cut through the onion. I went ahead and slice the onion and place it in a pie pan. I dotted it with the butter and sprinkle the bouillon over the top. Covere with foil then baked. When the onion was tender I place provolone cheese on top of it and covered until the cheese melted. Served it with crusty bread and a salad for a complete delicious meal. It is a little salty but again we really enjoyed this easy recipe.

P.J. July 31, 2005

So yummy and it is something different to serve! I used 2 tsp of bouillon and about 1/2 Tbsp butter and it was still great. My onion fell apart when I unwrapped it so I will be careful not to cut so far down next time. I think maybe leaving an inch or so at the bottom of the onion should do it! I used regular cooking onions and I was surprised at the sweet taste of the final product. I truly loved this and will make it many more times. Thanks a bunch!

mums the word May 13, 2013

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